New England Lobster Roll (Printable)

Sweet lobster meat in a toasted buttery brioche roll, ready in 25 minutes.

# What You Need:

→ Lobster

01 - 1 lb cooked lobster meat (claw, knuckle, and tail), chopped into bite-sized pieces

→ Dressing

02 - 2-3 tbsp mayonnaise (or substitute with 2 tbsp melted unsalted butter for Connecticut style)
03 - 1 tbsp lemon juice (freshly squeezed)
04 - 1 tbsp finely chopped celery (optional)
05 - 1 tbsp finely chopped chives or scallions
06 - Salt and freshly ground black pepper, to taste

→ Rolls

07 - 4 split-top brioche rolls or New England-style hot dog buns
08 - 2 tbsp unsalted butter, softened (for toasting rolls)

→ To Serve

09 - Lemon wedges
10 - Chopped fresh parsley (optional)

# Directions:

01 - In a medium bowl, gently combine the lobster meat with mayonnaise (or melted butter), lemon juice, celery, and chives. Season with salt and pepper to taste.
02 - Heat a skillet over medium heat. Spread the softened butter on the sides of each brioche roll. Toast the rolls in the skillet until golden brown on both sides, about 1-2 minutes per side.
03 - Open each toasted roll and generously fill with the lobster mixture.
04 - Garnish with chopped parsley and serve immediately with lemon wedges on the side.

# Expert Advice:

01 -
  • You get restaurant quality luxury without leaving your kitchen or spending a fortune
  • The whole thing comes together in under 30 minutes but tastes like you labored all afternoon
02 -
  • Over mixing the lobster will break down those precious chunks you paid good money for, so gentle folding is essential
  • The rolls must be hot when filled—cold toast is one of the biggest crimes against this dish
03 -
  • If buying pre cooked lobster from a fish counter, ask them to pack it on ice and use it the same day for the freshest taste
  • Leftovers (if you somehow have them) should be eaten cold the next day, never reheated
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